I did promise recipes, so here ya go! :)
The other night the hubs and I were experimenting with open flame cooking with the grill grate he got me for Mother's day last year. I love camping and cooking out so when I asked for hot dog forks and a open grill grate, he was certain I had lost my mind. Anywho, we put that bad boy to good use the other night! Here is my recipe for a perfect dinner and a little Renaissance flair.
Perfection in Chicken Form:
1 Roaster Chicken (2 if you have a big family)
1/4 tsp. Cayenne Pepper (if you don't like a little spice, add less or none at all)
2-3 tbsp of Adobo Spices (Goya is the best according to my SIL)
1 tbsp Paprika
1 tbsp Chili Powder
2 tsp Ground Coriander
2 tbsp Liquid Smoke
I took kitchen sheers and took out the back bone and hacked off the wings so that the bird would lay flat on the grate.** Side note: Save these chicken pieces along with odds and ends of carrots, celery and onions in a freezer bag in your freezer. Once you have a few of them saved up, you can make stock out of it and not have to spend a ton of money on something so easily made. **
I then mixed the spices all together in a bowl and rubbed them all over the chicken. I took and rubbed the mixture under the chicken skin and even on the underside. I let the chicken sit for 20 minutes covered with aluminum foil on the counter. If this scares you, you can put it back in the fridge but I am a firm believer that the meat needs to get some of the chill off before sticking it on a hot grill.
While I was preparing the spice and chicken, my husband was preparing the fire. You need a nice coal bed to cook on. Coals=cooking fire. Without coals your food will BURN to absolute inedible crispiness. It won't taste that good at all unless you really like the taste of carbon, so make sure the fire dies down and the coals are red hot. The hubs put the chicken on the grill grate over some aluminum foil that had been sprayed down with oil and then put more aluminum foil over the chicken so it was like a tent. After the chicken had cooked mostly through, 20 minutes or so, he took the tent off the chicken and put the chicken directly on the grate, skin side down for 10 minutes, then flipped it over for another 10 minutes. All in all, I'd say 40 minutes total cooking time but you will want to check your chicken and make sure a food thermometer reads 165* for food safety. After the LP took the chicken off the fire, he let it rest for about 5 minutes. This was the hardest part, not devouring the chicken and burning our lips off with it's moist and delicious meatiness.
I also put a random variety of vegetables on the fire to roast, I just cut them into large chunks and sprayed them with a little oil. Roasted until the color was what I wanted and then devoured them in a little Country Bob's All-Purpose Sauce, buy it I tell you... BUY IT!!
The other night the hubs and I were experimenting with open flame cooking with the grill grate he got me for Mother's day last year. I love camping and cooking out so when I asked for hot dog forks and a open grill grate, he was certain I had lost my mind. Anywho, we put that bad boy to good use the other night! Here is my recipe for a perfect dinner and a little Renaissance flair.
 |
| The Perfection of Chicken-ness surrounded by veggies. Those are onions, not eggs on the grate. |
Perfection in Chicken Form:
1 Roaster Chicken (2 if you have a big family)
1/4 tsp. Cayenne Pepper (if you don't like a little spice, add less or none at all)
2-3 tbsp of Adobo Spices (Goya is the best according to my SIL)
1 tbsp Paprika
1 tbsp Chili Powder
2 tsp Ground Coriander
2 tbsp Liquid Smoke
I took kitchen sheers and took out the back bone and hacked off the wings so that the bird would lay flat on the grate.** Side note: Save these chicken pieces along with odds and ends of carrots, celery and onions in a freezer bag in your freezer. Once you have a few of them saved up, you can make stock out of it and not have to spend a ton of money on something so easily made. **
I then mixed the spices all together in a bowl and rubbed them all over the chicken. I took and rubbed the mixture under the chicken skin and even on the underside. I let the chicken sit for 20 minutes covered with aluminum foil on the counter. If this scares you, you can put it back in the fridge but I am a firm believer that the meat needs to get some of the chill off before sticking it on a hot grill.
While I was preparing the spice and chicken, my husband was preparing the fire. You need a nice coal bed to cook on. Coals=cooking fire. Without coals your food will BURN to absolute inedible crispiness. It won't taste that good at all unless you really like the taste of carbon, so make sure the fire dies down and the coals are red hot. The hubs put the chicken on the grill grate over some aluminum foil that had been sprayed down with oil and then put more aluminum foil over the chicken so it was like a tent. After the chicken had cooked mostly through, 20 minutes or so, he took the tent off the chicken and put the chicken directly on the grate, skin side down for 10 minutes, then flipped it over for another 10 minutes. All in all, I'd say 40 minutes total cooking time but you will want to check your chicken and make sure a food thermometer reads 165* for food safety. After the LP took the chicken off the fire, he let it rest for about 5 minutes. This was the hardest part, not devouring the chicken and burning our lips off with it's moist and delicious meatiness.
I also put a random variety of vegetables on the fire to roast, I just cut them into large chunks and sprayed them with a little oil. Roasted until the color was what I wanted and then devoured them in a little Country Bob's All-Purpose Sauce, buy it I tell you... BUY IT!!
No comments:
Post a Comment